Poffertjes

Instructions

1. 1
   In a large mixing bowl, whisk together the all-purpose flour, buckwheat flour, granulated sugar, and fine sea salt until well combined.
2. 2
   In a separate measuring jug, dissolve the active dry yeast into the warm whole milk and let it sit undisturbed for 5 minutes until a slight froth appears.
3. 3
   Make a well in the center of the flour mixture and crack in the eggs along with half of the yeasted warm milk. Begin whisking smoothly from the inside out.
4. 4
   Gradually pour in the remaining milk stream and the 40g of melted butter. Whisk vigorously until a smooth, velvety batter forms (it should be pourable but noticeably thicker than standard crepe batter).
5. 5
   Cover the bowl with a clean, damp kitchen cloth and leave it to ferment in a cozy, draft-free spot for 45-60 minutes. The batter will become highly aerated, puffy, and covered in tiny surface bubbles.
6. 6
   Transfer the active batter into a squeeze bottle with a medium nozzle for ultimate pouring precision (alternatively, a standard soup ladle or spoon works fine).
7. 7
   Place your cast-iron poffertjes pan (or a standard non-stick skillet) over medium heat. Generously coat each dimple with melted extra butter using a pastry brush.
8. 8
   Quickly squeeze batter into each hollow, filling them roughly three-quarters full to leave room for the yeast expansion.
9. 9
   Cook for about 2 minutes until the bottoms turn an even golden-brown and small air bubbles pop across the wet top surface.
10. 10
    Using a long wooden skewer, toothpick, or fork, deftly flip each mini pancake over in a swift rolling motion to cook the reverse side.
11. 11
    Fry for another 1-2 minutes until both faces are evenly puffed and boast that exquisite golden tone showcased in the file "Poffertjes.png".
12. 12
    Transfer the hot, steaming pastries onto a shallow ridged plate. Top immediately with a pat of cold butter and sift a heavy, snowy blizzard of powdered sugar across the top until your presentation mirrors the image file flawlessly. Serve hot.